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(No) Butter Chickpeas
This plant-based twist on butter chicken is rich, creamy and satisfying. Tender chickpeas provide the protein while turmeric, cumin, garam masala and chilli powder add the flavour. The tomato and coconut sauce is enriched with cashew butter, giving it a velvety texture. Delicious served with fluffy white rice or with roti or naan for scooping.
Ingredients
- 350g jar of chickpeas
- A thumb of ginger
- 4 garlic cloves
- 1 tsp ground cumin
- ½ tsp garam masala
- ½ tsp turmeric
- A pinch of chilli powder
- 400g tin of chopped tomatoes
- 200ml coconut milk
- 2 tbsp cashew nut butter
- A handful of coriander
- Steamed rice, roti or naan & lime wedges, to serve
Prep: 10 mins | Cook: 15 mins
Method
1. Drain the chickpeas over a bowl. Set aside. Peel and grate the ginger and garlic.
2. Set a pan on a medium heat and add 2 tbsp oil. Add the ginger and garlic and fry, stirring, for 1-2 mins till aromatic. Add the cumin, garam masala, turmeric and a pinch of chilli powder. Cook, stirring, for 1 min till fragrant.
3. Pour the chopped tomatoes and coconut milk into the pan and stir to mix with the fried spices. Tip in the drained chickpeas. Add 2 tbsp cashew butter and stir till the nut butter melts and combines with the sauce. Season with a pinch of salt and pepper.
4. Bring to the boil, then turn the heat down and simmer, lid on the pan, for 5-8 mins. Stir every so often. When the sauce has thickened and darkened a little and the chickpeas are tender, they're ready. Taste and add more salt or a pinch of sugar if you think the sauce needs it.
5. Serve the (No) Butter Chickpeas with steamed rice, roti or naans. Garnish with coriander leaves and serve with lime wedges on the side for squeezing.
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(76.7p per 100g)
Available from 19th JanuaryPackaged in a returnable pot. -
(69.2p per 100g)
Packaged in a returnable pot.
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